Multiple-Choice Questions
1) A baker forgets to put yeast in his bread dough. Which of the following do you expect to happen to the bread as a result?
A) It will take longer to bake.
B) Bacterial contaminants will now be able to grow.
C) The bread will not rise.
D) The bread will look normal...
Microbiology: An Introduction, 13e (Tortora et al.)
Chapter 28 Applied and Industrial Microbiology
28.1 Multiple-Choice Questions
1) A baker forgets to put yeast in his bread dough. Which of the following do you expect to
happen to the bread as a result?
A) It will take longer to bake.
B) Bacterial contaminants will now be able to grow.
C) The bread will not rise.
D) The bread will look normal but will be tough.
E) The bread will have a sour taste.
Answer: C
Section: 28.1
Bloom's Taxonomy: Understanding
ASMcue Outcome: 6.3
Learning Outcome: 28.3
2) Spoilage of canned foods stored at high temperatures, accompanied by gas production, is
A) thermophilic anaerobic spoilage.
B) flat sour spoilage.
C) spoilage by mesophilic bacteria.
D) caused by acid-tolerant fungi.
E) putrefactive anaerobic spoilage.
Answer: A
Section: 28.1
Bloom's Taxonomy: Remembering
ASMcue Outcome: 3.3
Learning Outcome: 28.1
3) Spoilage of canned foods due to inadequate processing, NOT accompanied by gas production,
is
A) thermophilic anaerobic spoilage.
B) flat sour spoilage.
C) spoilage by mesophilic bacteria.
D) caused by acid-tolerant fungi.
E) putrefactive anaerobic spoilage.
Answer: B
Section: 28.1
Bloom's Taxonomy: Remembering
ASMcue Outcome: 3.4
Learning Outcome: 28.1
,4) Which one of the following pairs is mismatched?
A) Propionibacterium – Swiss cheese
B) Penicillium – blue cheese
C) Lactobacillus – yogurt
D) Acetobacter – vinegar
E) Bacillus – beer
Answer: E
Section: 28.1
Bloom's Taxonomy: Analyzing
ASMcue Outcome: 6.3
Learning Outcome: 28.3
Global Outcome: 2
5) Which one of the following pertains to an improperly canned food product on a store shelf
that has a bad odor and putrefaction of the canned material?
A) mesophilic spoilage
B) flat sour spoilage
C) bacterial soft rot
D) thermophilic anaerobic spoilage
E) hydrogen sulfide spoilage
Answer: A
Section: 28.1
Bloom's Taxonomy: Understanding
ASMcue Outcome: 3.4
Learning Outcome: 28.2
6) All of the following are fuels produced by microorganisms EXCEPT
A) cellulose.
B) ethanol.
C) hydrogen.
D) methane.
E) oil from algae.
Answer: A
Section: 28.2
Bloom's Taxonomy: Analyzing
ASMcue Outcome: 6.3
Learning Outcome: 28.8
Global Outcome: 5
, 7) Microorganisms play an active role in the formation of industrial products. Which one of the
following is mismatched?
A) Penicillium – treatment of disease
B) Saccharomyces cerevisiae – for fermentation
C) Rhizobium – increases nitrogen in the soil
D) Bacillus thuringiensis – insecticide
E) algae – citric acid
Answer: E
Section: 28.2
Bloom's Taxonomy: Understanding
ASMcue Outcome: 3.1
Learning Outcome: 28.6
8) Which one of the following is an undesirable contaminant in wine-making due to its
production of vinegar rather than ethanol?
A) Acetobacter
B) lactic acid bacteria
C) Clostridium botulinum endospores
D) Saccharomyces
Answer: A
Section: 28.1
Bloom's Taxonomy: Understanding
ASMcue Outcome: 6.3
Learning Outcome: 28.2
Global Outcome: 2
9) Commercial sterilization differs from complete sterilization in that commercial sterilization
A) kills all microorganisms.
B) kills only bacteria.
C) may result in the survival of thermophiles.
D) employs a higher temperature.
E) may result in the survival of fungal spores.
Answer: C
Section: 28.1
Bloom's Taxonomy: Remembering
ASMcue Outcome: 3.4
Learning Outcome: 28.2
Global Outcome: 5
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